CLASS: How to do the Apulian Cheese

Since I was very young the Masseria (old and typical local farm) were our “supermarket” where to buy fresh milk many kind of cheeses, ricotta cheese, “ricotta forte” (a spicy cheese from the aged fresh ricotta cheese) caciocavallo  and meat.

With my grandmother we chose every sunday morning a different farm in our area because of the different taste of cheese. It’s the grass that animal feed and the air that give to cheese a different taste, told us my grandmother.

In this class you’ll learn how to do produce some of our typical cheeses: cacioricotta, pecorino cheese or fresh ricotta cheese, following the same old methods and traditions in all phases.

THE TYPICAL CHEESES

In particular, from October to May we produce the typical winter cheeses: pecorino and fresh ricotta. While the fresh ricotta is to be eaten fresh, raw or cooked with pasta and in many other delicious ways, we let age the pecorino cheese to obtain a very tasty and little spicy cheese. It becomes also one of the top ingredient for Braciole and Orecchiette.

From June to September you’ll learn to produce the typical summer cheese, called cacioricotta. Despite the similar names  they have a completely different procedure and final taste.

WHAT WE WILL DO

In our typical house, a 5 cones Trulli, in the charming and peaceful Valle d’Itria (Itria Valley, composed by a very particular vegetation, Unesco heritage since 1996) we will wait for the milk warming to reach the right temperature. With the same slow movements of the ancient tradition, the “milky dough” will be “stressed” and “caressed” to obtain a delicious, warm and sweet cheese.

At the end we will taste our home-made fresh cheeses with other typical products in a light lunch served with fresh white or rosè wine.

Local history and typical food, authentic traditions that we love to share for a unique experience.

Beginning hour: 10.00 am (Tuesday and Friday)

Duration: 2 hours

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SOME HISTORY TIPS: The invention of cheese originates 6000 year ago. It was exclusively produced from ship’s milk, considered the best one for many things: not only for milking and producing cheese but also for the realization of clothes and mattresses.

In Puglia the typical sheep called “pecora moscia” was imported from Asia, millennia ago. It’s actually considered one of the best Italian sheep’s race.


See also:

The Orecchiette

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Trulli of Alberobello

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